Hot Dogs with Homemade Pickle Relish
Don’t settle for store-bought pickle relish. Try this easy-to-make homemade version by chef Bobby Flay. The red peppers can also be roasted under an oven broiler.
Makes 8 servings
2 to 3 tablespoons vegetable oil (divided)
1 red bell pepper, cut in half, seeds and stem removed
1 yellow bell pepper, cut in half, seeds and stem removed
1 1⁄2 cups cider vinegar 1 teaspoon mustard seeds 1 teaspoon coriander seeds 2 tablespoons sugar 4 large whole dill pickles or 8 dill pickle halves, finely diced
1⁄2 cup finely chopped white onion
1 tablespoon fresh dill or 1 teaspoon dried dill
Salt and pepper 8 hot dogs 8 hot dog buns
Assorted additional condiments: mustard, horseradish, ketchup
Heat grill to 375 degrees. Brush grate lightly with vegetable oil.
When hot, place pepper halves, cut side up, on grill. Roast until skin is blackened. Remove; let cool to the touch. Place under cool running tap water; remove blackened skin. Dry peppers with paper towels. Cut into fine dice.
In a medium saucepan, combine vinegar, mustard seeds, coriander seeds and sugar. Bring to a boil; reduce by half. Mixture should become syrupy. Remove from heat. Add pickles, onion, dill and diced peppers. Season to taste with salt and pepper. Cover and refrigerate 1 hour and up to 1 week.
Preheat grill to 375 degrees. Brush grate with vegetable oil. When hot, place hot dogs on grill; cook 6 to 7 minutes, turning occasionally, until heated through. Place on a clean platter. Place buns on grill, cut side down, to lightly toast. Place hot dogs in toasted buns and top with homemade relish and additional condiments.